Balance November 2017 - 49

SWEET POTATO SATAY SALAD
WITH TERIYAKI CHICKPEAS
Serves 2

TASTE
SENSATION

You will need
Satay noodles
* 2 heaped tbsp Pic's Smooth
Peanut Butter
* 4tbsp coconut/almond milk
* 1tbsp fresh lime juice
* 1tsp soy sauce
* 1tsp agave syrup
* Pinch of grated ginger
* Pinch of chilli flakes
* 350g peeled sweet potatoes
Chickpea mix
* 1 can chickpeas (drained
and rinsed)
* 1tsp sesame oil
* 1tsp soy sauce
* 1tsp agave syrup
* Coriander, pomegranate
seeds, sesame seeds (garnish)
1. Preheat your oven to
180°C/350°F/gas 4. Pat the
chickpeas dry with some
paper towels to remove
most of the moisture.
2. Toss these in the sesame
oil and pop into a baking

dish. Bake in the oven for
around 20 minutes.
3. Meanwhile, to make the
satay sauce, mix together
the peanut butter, coconut
milk, lime juice, soy sauce,
agave and ginger until
smooth and creamy. Season
to taste with chilli flakes.
4. Spiralise your sweet
potatoes and set aside.
5. Once the chickpeas
have been cooking for
20 minutes, pour over
agave and soy sauce,
toss everything together
and cook for a further
10 minutes.
6. To serve, gently warm
sauce and mix through
the sweet potato noodles.
7. Top with teriyaki
chickpeas and a sprinkling
of coriander, pomegranate
seeds and sesame seeds.

VEGAN CARAMEL PEANUT
BUTTER COOKIE BARS
Makes 12
You will need
Base
* ½ cup oats
* ¾ cup cashew nuts
* ½ cup desiccated coconut
* 2tbsp agave syrup
* 1tsp maca powder
* 1tbsp coconut oil
* Pinch of sea salt
Peanut caramel
* 1 cup pitted dates
* 3tbsp Pic's Smooth
Peanut butter
* 2tbsp coconut oil
* ⅓ cup coconut/
almond milk
* Pinch of sea salt
* Handful of chopped
raw chocolate
1. Place the oats and
cashews into a food
processor and blitz until
they are finely ground.

A GOOEY
DELIGHT

2. Add coconut, agave,
maca powder, coconut oil
and salt. Then blend again
until well combined.
3. Pour this into a lined
brownie tin and press down
to create a smooth base.
Pop this into the freezer
to set while you make the
caramel layer.
4. In a food processor
or high speed blender,
combine the dates, peanut
butter, coconut oil, milk
and sea salt and blend until
smooth and creamy.
5. Spread this over the base
layer and scatter the chunks
of chocolate throughout.
Leave this to set in the
freezer for 2 hours.
6. Slice and enjoy!

November 2017 BA LA N CE

Available from Tesco, Amazon
and more. For details, visit...



http://picspeanutbutter.com

Table of Contents for the Digital Edition of Balance November 2017

Balance November 2017 - 1
Balance November 2017 - 2
Balance November 2017 - 3
Balance November 2017 - 4
Balance November 2017 - 5
Balance November 2017 - 6
Balance November 2017 - 7
Balance November 2017 - 8
Balance November 2017 - 9
Balance November 2017 - 10
Balance November 2017 - 11
Balance November 2017 - 12
Balance November 2017 - 13
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